# Tandoori Chicken and Homemade Naan

- Cuisine: Indian
- Category: Dinner
- Difficulty: medium
- Language: en

## Ingredients

- 1 cup yogurt
- 1 whole lemon
- 1 whole lime
- 1/4 cup kashmiri chili powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp salt
- 1 tbsp oil
- 1 whole whole chicken
- 2 cup flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- 1/2 cup warm milk
- 2 tbsp yogurt
- 1 tbsp oil
- 1 tbsp water (optional)
- 1 bunch parsley (optional)
- 1 bunch cilantro
- 1 bunch mint
- 2 tbsp sour cream
- 2 tbsp yogurt
- 1 whole green chili (optional)
- 1 tbsp lemon juice
- 1 pinch salt
- 1 tbsp ghee

## Instructions

1. Whisk yogurt, lemon juice, lime juice, kashmiri chili powder, smoked paprika, cumin, coriander, turmeric, garam masala, salt, and oil in a bowl. Taste and adjust salt.
2. Pat the whole chicken dry and break it down into legs, thighs, wings, and breasts. Make shallow cuts into the thickest parts of the chicken meat.
3. Using your hands, rub the marinade onto the chicken pieces, making sure to push it into all the slashes and under the skin. Refrigerate for at least 4 hours, preferably overnight.
4. Combine flour, sugar, salt, and instant yeast in a bowl. Add warm milk, yogurt, and oil. Mix with your hands until a dough forms.
5. Knead the dough on a flat surface for 6-8 minutes until smooth. Shape into a ball, place in a bowl, cover, and let rise in a warm spot for 1-2 hours.
6. Blend cilantro, mint, sour cream, yogurt, green chili, lemon juice, and salt, adding a splash of water if needed, until smooth.
7. Divide the proofed dough into six equal portions. Pinch the edges to create a seam and roll each into a smooth ball.
8. Cover the dough balls with a damp paper towel and let rest for 10-15 minutes.
9. Roll out each dough ball, wet your fingers with water and rub it lightly onto both sides of the dough. Optionally, press parsley leaves onto one side.
10. Cook the naan in a very hot, dry, heavy-bottomed pan, covered with a lid, for 30-60 seconds, then flip and cook until done.
11. Heat ghee in a heavy-bottomed pan over high heat. Cook the marinated chicken, skin side down, pressing with a tool to sear and char.
12. Flip the chicken once charred and continue to cook until fully done.
13. Brush naan with ghee and sprinkle with flaky sea salt. Serve the chicken alongside the naan, mint cilantro chutney, sliced red onions, and lemon wedges.

## Source

- Original video: https://www.facebook.com/share/v/19rAac3G1g/?mibextid=wwXIfr
- Creator: Nick's Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/be13ff2b-45da-4030-82d2-31d46cb44d1f
- Extracted: 2026-10-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt